Takoyaki Style Onion Rings
Takoyaki Style Onion Rings
Ingredients
For the Teriyaki Sauce
- 1/2 cup soy sauce, or to taste
- 1/4 cup granulated sugar, or to taste
- 1/4 cup mirin, or to taste
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water for slurry
For the Onion Rings
- 2 large yellow onions, cut into 1-inch thick rings
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornstarch, plus 1/2 cup for initial coating
- 1 teaspoon garlic powder, optional
- 1 teaspoon paprika, recommended for color
- 1 teaspoon chicken powder, recommended
- 1/2 teaspoon white pepper, optional
- 1/2 teaspoon ground cumin, optional
- 1 1/2 cups cold beer, or soda water, adjust for consistency
- 6 cups vegetable oil, for deep frying
For Assembly
- 1/2 cup Kewpie mayonnaise, as needed
- 2 stalks scallions, thinly sliced, optional
- 1/4 cup bonito flakes, as needed
Instructions
- 1
Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, granulated sugar, and mirin. Heat over medium heat, stirring occasionally, until the sugar completely dissolves and the sauce begins to simmer. Taste and adjust the ratio of ingredients to your preference.
⏱️ 5 min
- 2
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Once the teriyaki sauce has reached your desired taste, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens to your preferred consistency. Remove from heat and set aside.
⏱️ 5 min
- 3
Prepare the onions: Peel and cut the onions into 1-inch thick rings. Carefully separate the rings. Place the 1/2 cup of cornstarch in a shallow dish. Dredge each onion ring thoroughly in cornstarch, ensuring an even coating. Set aside.
⏱️ 10 min
- 4
Prepare the batter: In a large bowl, whisk together the 1 1/2 cups all-purpose flour and 1 1/2 cups cornstarch. Add the optional seasonings: garlic powder, paprika, chicken powder, white pepper, and cumin, if using. Gradually pour in the cold beer (or soda water) while whisking continuously until a somewhat thick, smooth batter is formed. The consistency should be thick enough to cling to the onion rings.
⏱️ 10 min
- 5
First batter coat: Dip each cornstarch-coated onion ring into the prepared batter, ensuring it's fully covered. Allow any excess batter to drip off. Place the battered onion rings on a wire rack set over a baking sheet to allow the first coat to dry slightly. This will take about 15 minutes.
⏱️ 5 min
- 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour in the vegetable oil to a depth of about 3-4 inches. Heat the oil over medium-high heat until it reaches 190°C (375°F). Use a deep-fry thermometer to monitor the temperature, as maintaining it is crucial for crispy results.
⏱️ 10 min•🌡️ 190
- 7
Second batter coat and fry: Just before frying, dip each onion ring into the batter once more to create an extra crispy crust. Carefully place a few onion rings into the hot oil, being careful not to overcrowd the pot. Fry for 2-4 minutes, or until golden brown and exceptionally crispy. Flip them once if needed to ensure even cooking.
⏱️ 10 min•🌡️ 190
- 8
Drain and repeat: Using a slotted spoon or spider, remove the fried onion rings from the oil and transfer them to a wire rack lined with paper towels to drain any excess oil. Continue frying the remaining onion rings in batches, ensuring the oil temperature returns to 190°C (375°F) between batches.
⏱️ 10 min•🌡️ 190
- 9
Assemble and serve: Arrange a generous amount of the hot, crispy onion rings on a serving platter. Drizzle generously with the homemade teriyaki sauce, then add a generous amount of Kewpie mayonnaise. Optionally, sprinkle with thinly sliced scallions and finish with a generous amount of bonito flakes. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Takoyaki Style Onion Rings
For the Teriyaki Sauce
- 1/2 cup soy sauce, or to taste
- 1/4 cup granulated sugar, or to taste
- 1/4 cup mirin, or to taste
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water for slurry
For the Onion Rings
- 2 large yellow onions, cut into 1-inch thick rings
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornstarch, plus 1/2 cup for initial coating
- 1 teaspoon garlic powder, optional
- 1 teaspoon paprika, recommended for color
- 1 teaspoon chicken powder, recommended
- 1/2 teaspoon white pepper, optional
- 1/2 teaspoon ground cumin, optional
- 1 1/2 cups cold beer, or soda water, adjust for consistency
- 6 cups vegetable oil, for deep frying
For Assembly
- 1/2 cup Kewpie mayonnaise, as needed
- 2 stalks scallions, thinly sliced, optional
- 1/4 cup bonito flakes, as needed
Instructions
- 1
Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, granulated sugar, and mirin. Heat over medium heat, stirring occasionally, until the sugar completely dissolves and the sauce begins to simmer. Taste and adjust the ratio of ingredients to your preference.
⏱️ 5 min - 2
In a small bowl, whisk together the cornstarch and cold water to create a slurry. Once the teriyaki sauce has reached your desired taste, slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens to your preferred consistency. Remove from heat and set aside.
⏱️ 5 min - 3
Prepare the onions: Peel and cut the onions into 1-inch thick rings. Carefully separate the rings. Place the 1/2 cup of cornstarch in a shallow dish. Dredge each onion ring thoroughly in cornstarch, ensuring an even coating. Set aside.
⏱️ 10 min - 4
Prepare the batter: In a large bowl, whisk together the 1 1/2 cups all-purpose flour and 1 1/2 cups cornstarch. Add the optional seasonings: garlic powder, paprika, chicken powder, white pepper, and cumin, if using. Gradually pour in the cold beer (or soda water) while whisking continuously until a somewhat thick, smooth batter is formed. The consistency should be thick enough to cling to the onion rings.
⏱️ 10 min - 5
First batter coat: Dip each cornstarch-coated onion ring into the prepared batter, ensuring it's fully covered. Allow any excess batter to drip off. Place the battered onion rings on a wire rack set over a baking sheet to allow the first coat to dry slightly. This will take about 15 minutes.
⏱️ 5 min - 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour in the vegetable oil to a depth of about 3-4 inches. Heat the oil over medium-high heat until it reaches 190°C (375°F). Use a deep-fry thermometer to monitor the temperature, as maintaining it is crucial for crispy results.
⏱️ 10 min•🌡️ 190 - 7
Second batter coat and fry: Just before frying, dip each onion ring into the batter once more to create an extra crispy crust. Carefully place a few onion rings into the hot oil, being careful not to overcrowd the pot. Fry for 2-4 minutes, or until golden brown and exceptionally crispy. Flip them once if needed to ensure even cooking.
⏱️ 10 min•🌡️ 190 - 8
Drain and repeat: Using a slotted spoon or spider, remove the fried onion rings from the oil and transfer them to a wire rack lined with paper towels to drain any excess oil. Continue frying the remaining onion rings in batches, ensuring the oil temperature returns to 190°C (375°F) between batches.
⏱️ 10 min•🌡️ 190 - 9
Assemble and serve: Arrange a generous amount of the hot, crispy onion rings on a serving platter. Drizzle generously with the homemade teriyaki sauce, then add a generous amount of Kewpie mayonnaise. Optionally, sprinkle with thinly sliced scallions and finish with a generous amount of bonito flakes. Serve immediately and enjoy!
⏱️ 5 min